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Assessment of Sensory Quality of Meat Sausages Using Near Infrared Spectroscopy |
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| Authors: | MARIT RISBERG ELLEKJAER TOMAS ISAKSSON RAGNHILD SOLHEIM |
| Affiliation: | Authors Ellekjaer and lsaksson are with MATFORSK —Norwegian Food Research Institute, Osloveien 1, N-1430AS, Norway. Author Solheim is with the Dept. of Food Science, Cornell Univ., Ithaca, NY 14853. |
| Abstract: | |
| Keywords: | sensory sausages infrared spectroscopy multivariate analysis |